Chicken and Broccoli Spaghetti

Name: Chicken and Broccoli Spaghetti
Total time: 35 min
Ingredients: 1/3 cup extra-virgin olive oil; 6 garlic cloves, thinly sliced; 2 boneless, skinless chicken breasts, cut into cubes; Kosher salt; Freshly ground black pepper; 10 ounces frozen chopped broccoli, thawed; 1/2 teaspoon dried red pepper flakes; 1 pound dried spaghetti

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The olive oil picks up extra flavor from the golden garlic in this dish.

By Ian Knauer

Published on January 19, 2016

Chicken and Broccoli Spaghetti — Photo: © Ian Knauer

Active Time:

25 mins

Total Time:

35 mins

Yield:

4 to 6

Ingredients

1/3 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
2 boneless, skinless chicken breasts, cut into cubes
Kosher salt
Freshly ground black pepper
10 ounces frozen chopped broccoli, thawed
1/2 teaspoon dried red pepper flakes
1 pound dried spaghetti

Directions

In a large heavy skillet, heat the oil over medium heat until hot, then stir in the garlic and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer the garlic to paper towels, reserving the oil in the skillet.
Toss the chicken with 1/2 teaspoon each salt and pepper, then add it to the oil in the skillet. Cook the chicken, stirring occasionally, until golden and cooked, about 8 minutes. Stir in the broccoli and pepper flakes and cook until hot, about 3 minutes. Season the chicken mixture with salt and pepper to taste.
In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the chicken mixture in the skillet along with 1/4 cup of the pasta cooking water. Add more pasta cooking water for a thinner sauce, then season with salt and pepper to taste and serve sprinkled with the reserved garlic.